MA's Kitchen Sri Lankan Chicken Curry Paste is a ready-to-use spice paste that brings the depth of a Sri Lankan home-cooked chicken curry to any kitchen, wherever you are in the world. The 60 g carton holds four servings and the packaging promises a finished dish in 20 minutes — a claim that reflects how much preparatory work has already been done inside the box.
The paste is made by MA's Tropical Food Processing (Pvt) Ltd at their factory on Kandalama Road in Dambulla, a company that has been producing Sri Lankan food for export and the local market for over 30 years. The ingredient list is a thorough roll-call of the spice rack of a Sri Lankan kitchen: ginger, tamarind, chilli, turmeric, coriander, cumin, curry leaves, pepper, fennel, fenugreek, mustard, cinnamon, clove, lemongrass, cardamom, and pandan leaves form the spice and herb base, alongside vinegar, salt, garlic, onion, palm oil, rice, and coconut. The labelling appears in English, Sinhala, and Tamil, and the brand describes the paste as Sri Lanka's family favourite — a phrase that reflects its domestic as much as its export reputation.
The on-pack recipe is straightforward: 500 g of chicken cut into serving pieces, the full 60 g of paste, two tablespoons of oil, two large sliced onions, 75 ml of coconut milk, and 125 ml of water. The packaging also carries a tip for cooks who want to push the flavour further — at the second stage of cooking, sauté extra curry leaves, a teaspoon of black mustard seeds, and a chopped dried chilli before adding the paste. The resulting curry pairs well with rice, hoppers, string hoppers, or paratha.
Once opened, the paste should be refrigerated and used within one month. Unopened, the carton carries a two-year shelf life from the manufacturing date. The product is made in Sri Lanka and sold internationally through Lakpura.
